Commercial Juice Research Articles

Determination of the content of selected trace elements in Polish commercial fruit juices and health risk assessment

AbstractThe objective of the study was to determine the content of cadmium (Cd), lead (Pb), arsenic (As), aluminium (Al), thallium (Tl), antimony (Sb) and uranium (U) in the apple and orange juices and black currant nectar in relation to the kind of packaging. Also, probabilistic risk assessment (non-carcinogenic) was estimated by models including target hazard quotient (THQ and THQ*). Aluminium (Al) was present at the highest concentration in the analysed juices and nectars, with average concentration ranging from 1.34 mg/kg in orange juices (glass) to 4.26 mg/kg in black currant nectar (glass). Fruit juices and nectars kept in tetra pack packaging were characterised by elevated concentrations of Al and Sb, while the products in glass packaging contained significantly higher concentrations of As compared with the products in tetra pack packaging. Although the average concentrations of trace elements were lower than the standard limit, exposure to non-carcinogenic factors was demonstrated.

Isotopic and Elemental Analysis of Apple and Orange Juice by Isotope Ratio Mass Spectrometry (IRMS) and Inductively Coupled Plasma – Mass Spectrometry (ICP-MS)

Twenty-five samples, consisting of 15 commercial juices and 10 directly pressed orange and apple juice samples were analyzed by isotope ratio mass spectrometry (IRMS) and inductively coupled plasma – mass spectrometry (ICP-MS). The isotopic results showed that most of the commercial fruit juices were made from concentrate by re-dilution with water and five of investigated juices contain C4 sugars from corn or cane sugar. The differences between the concentrations of macronutrients in the juice samples indicate that the mineral fertilization, soil characteristics, and the addition of preservatives or adulterants, influence the quality and nutritional values of the product. In order to extract the most meaningful information and to highlight the influence upon the analytical results obtained from the IRMS and ICP-MS measurements, linear discriminant analysis (LDA) was used. δ13C, Ni, Cr, Ca, Sr, Fe, K, Mg and Na were shown to be the best markers for the differentiation of orange from apple juice. Also, the best predictors for the discrimination of commercial from directly pressed juice were δ18O, K and Na.

Development of simultaneously salt and ultrasonic-assisted liquid phase microextraction for the extraction of neonicotinoid insecticides from fresh fruit juices and fruit juices

ABSTRACT In the present study, a new microextraction method termed as simultaneously salt and ultrasonic-assisted liquid phase microextraction has been developed for the extraction and preconcentration of five neonicotinoids from fruit juices. In this method, a few microlitres of toluene (as an extraction solvent) is added onto a sodium chloride tablet and after that it is placed at the bottom of a narrow bore tube. Then, the sample solution is filled into the tube and placed into an ultrasonic bath. By this action, the tablet of sodium chloride was dissolved and the extraction solvent was released as the fine droplets. Sonication is used to accelerate dispersion of the extraction solvent and mass transfer rate of the analytes into the droplets of extraction solvent. Under optimum conditions, limits of detection and quantification were obtained in the ranges of 0.08–0.31 and 0.27–0.92 ng mL–1, respectively. The enrichment factors and extraction recoveries of the analytes ranged from 3400–4000 and 68–80%, respectively. The relative standard deviations were ≤9% for intra – (n = 6) and inter-day (n = 5) precisions. Finally, some samples including commercial fruit juice and fresh fruit juices were analysed and acetamiprid and imidacloprid were found in fresh strawberry and grape juices.

Methanethiol, an Off-Flavor Produced from the Thermal Treatment of Mandarin Juices: A Study of Citrus Sulfur Volatiles.

The off-flavor produced after thermal stabilization of mandarin (Citrus reticulata, Blanco) juices has limited the production of commercial juices. Methanethiol, a putrid-smelling sulfur volatile, has been identified for the first time in heated mandarin juices. Identification was achieved using a combination of capillary gas chromatography with two dissimilar columns and a dual sulfur-specific pulsed flame photometric detector and selected ion mass spectrometry detection. Static headspace solid-phase microextraction quantitation found that average odor activity values (OAVs) in heated juices were 25.5 for methanethiol compared to 10.8 for dimethyl sulfide. OAVs for methanethiol and dimethyl sulfide in fresh juices were ND (not detected) and 5.5, respectively. Hydrogen sulfide, carbonyl sulfide, carbon disulfide, and dimethyl disulfide were also identified and quantitated. Thermal decomposition studies of nonvolatile sulfur-containing potential precursors indicated that methionine was the major source of methanethiol. Additional heating studies with model juices demonstrated that ascorbic acid greatly accelerated the formation of methanethiol and methional, as well as dimethyl di and tri sulfides.

Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice

Abstract The autoxidation process of vitamin C in orange juice is the most important cause of quality loss during its storage. We evaluated the enrichment with different concentrations of a phenolic extract in a commercial orange juice for some qualitative parameters such as the content of vitamin C, phenolic compounds, and antioxidant activity. The lowest concentration of phenols produced the most stable enriched juice. In particular, we observed an inverse correlation between phenolic concentration and vitamin C retention in enriched juices. DPPH assay results confirmed this trend, correlated more to the vitamin antioxidant effect. TEAC results instead, were similar for the different juice samples, probably influenced by the phenolic content. The application of this study is the production for the industry of new functional drinks such as juices enriched with phenolic ingredients that show increased stability concerning those without addiction.

Paper-based platforms with coulometric readout for ascorbic acid determination in fruit juices.

There is growing interest in the development of simple, fast, sustainable and low-cost analytical methodologies on paper-based platforms. However, sensitive detection strategies that fit properly with these devices are still required. In this work, a calibration-free method is proposed for analytical determinations performed on paper-based electrochemical devices, in this case, for ascorbic acid. Carbon ink is deposited on a hydrophilic working area of the paper delimited with a hydrophobic wax. This maskless procedure is fast and cuts down ink waste. The connection of this working electrode to the potentiostat is provided by reusable gold-plated connector headers that provide also the reference and counter electrodes. The thickness of the paper substrate defines the electrochemical cell and confines a sample volume, ideal for thin-layer coulometry. Controlled-potential coulometry is performed applying a potential of +0.6 V for 50 s. The charge is calculated by measuring the area under the fast chronoamperogram and the concentration is determined following Faraday's law (known number of transferred electrons). This methodology was applied to the determination of ascorbic acid, with a limit of detection of 40 μM. Its concentration in commercial fruit juices can be directly determined in diluted samples. The absence of matrix effects is observed by comparing the results obtained before and after enzymatic reaction of the sample with cucumber ascorbate oxidase. Good accuracy and precision makes this method suitable for quality control of ascorbic acid in commercial juices. Underexploited coulometric readout can be applied as a fast (calibration-free) and low-cost (standards not required) transduction principle for the newly developed paper devices.

Kinetic and Thermodynamic Characteristics of Thermal Degradation of Anthocyanins from Strawberry and Blueberry Commercial Juices

Thermal stabilities of anthocyanins in strawberry and blueberry commercial juices were studied over the temperatures 75, 85 and 95 oC. Results indicated that the thermal degradation of anthocyanins followed the first-order reaction kinetics. The temperature-dependent degradation was adequately modeled on the Arrhenius equation. During heating, anthocyanins in the strawberry juice degraded faster than in blueberry juice, with the activation energies of 74.16 kJ/mol and 65.75 kJ/mol, respectively. Cyanidin-3-glucoside (cyd-3-glu) was more susceptible to the thermal treatment than pelargonidin glycosides in strawberry juice. Delphinidin glycosides were more susceptible to the thermal treatment than cyanidin glycosides in blueberry juice. However, cyd-3-glu in strawberry juice was more sensitive to the thermal treatment than in blueberry juice. Obtained results for activation enthalpies indicated that the degradation process was endothermic and Gibbs free energy of activation indicated that they were not spontaneous.

Oral immunotherapy with peach juice in patients allergic to LTPs

IntroductionTo assess the safety and efficacy of an oral immunotherapy regimen in patients with allergy to lipid transfer proteins (LTPs).Materials and methodsProspective study of 24 patients allergic to LTP with positive skin test and a history of anaphylaxis. All patients underwent a desensitization protocol with commercial peach juice. Rising doses of peach juice were administered, starting with an initial dose of seven drops of a 1/1000 dilution and finishing with a dose of 5 ml at visit 17. At visit 18, all patients performed an open challenge with whole juice at a cumulative dose of 200 ml. All adverse reactions occurring during the administration of the different doses were recorded. Levels of rPru p 3 in the juice were quantified.ResultsThere were no severe reactions during the desensitization process in the 24 patients. Seven patients (29%) reported mild oral symptoms, and two patients (8%) had urticaria associated with co-factors (one due to exercise and another due to non-steroidal anti-inflammatory drugs). Nineteen patients were able to swallow 5 ml of juice and five withdrew from the study. In two pregnant patients the final challenge was not performed. In all, 17/24 patients were able to consume 200 ml peach juice without developing symptoms.ConclusionsOral immunotherapy with the regimen used in this study is an effective and safe short-term therapeutic option for patients with allergy to LTPs. Commercial peach juice appears to be suitable for this treatment.

Efecto de la concentración de polen apícola en las propiedades reológicas, colorimétricas y fisicoquímicas del jugo de naranja

Al tener en cuenta los beneficios del jugo de naranja y el consumo de polen para el organismo, el propósito de este trabajo fue la estandarización de un jugo de naranja enriquecido con polen, para ello se elaboraron dos tipos de jugo con diferentes concentraciones depolen, P1 % y P5 %. Se evaluaron las coordenadas de color (L*, a* y b*), el comportamiento reológico para determinar el comportamiento al flujo del jugo y las características fisicoquímicas. Los parámetros colorimétricos L*, a* y b* del sistema CIELab de color de un jugocomercial con relación al jugo enriquecido con polen aumentó para los valores de L* y a*, debido a mayor contribución de la luminosidad y del color rojo con un aumento en la concentración de polen. El comportamiento de flujo evidenció un comportamiento newtonianopara el jugo al 1 %, el cual pasa a ser un fluido no newtoniano con un aumento en la concentración de jugo. El análisis fisicoquímico, por medida de °Brix, pH y acidez titulable, permite concluir que los tratamientos analizados cumplen con lo especificado en la norma técnica colombiana (NTC) 5468 Jugo (zumo), pulpa, néctar de frutas y sus concentrados.

국내 시판 오렌지주스 및 자몽주스의 이화학적 특성과 항산화 활성

Thee physicochemical properties, functional ingredient content, and antioxidant activities of the commercial orange and grapefruit juice were investigated. Three types of orange (OJ1, OJ2, and OJ3) and grapefruit (GJ1, GJ2, and GJ3) juices were purchased from the market. Antioxidant activities of the commercial juices were evaluated using DPPH, ABTS, and reducing power assays. The pH of orange juice was higher than grapefruit juice and the acidity of grapefruit juice was higher than orange juice. The soluble solid and reducing sugar contents of the juices were in the range of 9.30-13.60 °Brix and 45.02-71.52 mg/mL, respectively. The total free sugar and organic acid contents of juices were 61.84-98.67 mg/mL and 1.14-1.60 mg/mL, respectively. The major free sugars were sucrose, fructose, and glucose, and six types of organic acids were detected in the commercial juices. The total polyphenol content was the highest in OJ2 (910.7 μg/mL), and the lowest in GJ3 (630.7 μg/mL). The total flavonoid content in grapefruit juices was higher than orange juices. OJ2 showed the highest antioxidant activity in DPPH and ABTS radicals scavenging assays and the reducing power assay. Our results indicate that the functional ingredient content and antioxidant activities were different even in the same type of juice.

Chemometric characterization of 30 commercial thermal and cold processed juices using UPLC-QTOF-HR-MS fingerprints

The present study investigated the phenolic fingerprinting of untargeted metabolites using UPLC-QTOF-MS combined with chemometrics to identify potential metabolites in 30 commercial juices belongs to thermal and cold processed juices. A total of 47 compounds were tentatively identified using high resolution mass spectra. Kaempferol and quercetin glycosides were found in higher abundance in cold processed kale and melon juices respectivley whereas decarboxylated betalains were found to be high in thermal processed beet juices. The HPLC results shows the significant variation of ascorbic acid (2.6 ± 0.1 to 661 ± 9 μg/mL) and total ascorbic acid (4.6 ± 0.0 to 1183 ± 96 μg/mL) in tested juice samples, whereas pure beet juice had the highest nitrate content (1075 ± 9 μg/mL). The food ingredients and processing technique massively affected the antioxidant capacity. For instance, thermal processed kale, beet, and melon juices exhibited higher total phenolics and antioxidant capacity than the cold-pressed juices. Moreover, organic beet and organic melon juice samples showed relatively higher phenolics and antioxidant capacity kale samples. The results demonstrated that chemometrics is an efficient tool for discriminating thermally and cold-pressed commercial juices.

Platinum nanoparticle-carbon nanotubes dispersed in gum Arabic-corn flour composite-enzymes for an electrochemical sucrose sensing in commercial juice

The aim of the present study was to fabricate a rapid analytical platform for the analysis of saccharide in foods using new bio-composite of nanomaterials in the natural polysaccharides, gum Arabic (GA) and corn flour (CF). The hydrogel was reinforced by metal nanoparticles (PtNPs) anchored with carboxyl-functionalized carbon nanotubes (MWCNTs). The GA-CF composite was investigated for the possibility of co-immobilization of Invertase (Inv) and glucose oxidase (GOx). Physical immobilization of Inv-GOx in the form of thin film resulted in high enzyme retention efficiency (Inv-96.5% and GOx-92%) with excellent storage stability, up to 6 months at room temperature, for both enzymes. The resulting bioactive films were studied for various physicochemical parameters including reproducibility, pH, nanomaterial loading capacity, operational stability, and shelf life. The morphological characterization of the nanocomposite was examined by transmission electron microscopy, and it revealed that the diameter of PtNPs changed from ~ 3.0 to 21 nm due to outer surface coating after immobilization. Uniform dispersion of carbon nanowire network embedded in bi-enzymes/GA-CF composite film was also observed under scanning electron microscopy. Entrapment of MWCNTs and PtNPs in GA-CF carrier resulted in an improved catalytic efficiencies and loading capacity of both enzymes due to larger surface area for entrapment. Screen-printed carbon electrodes (SPCEs) were modified with this novel enzyme-nanocomposite matrix and an electrochemical biosensor (Inv-GOx-MWCNTs-AgNPs/SPCE) was thus developed. The biosensor exhibited excellent sensitivity, good reproducibility, long-term stability, fast amperometric response to sucrose with wide linear range of 1 × 10−4 to 1 × 10−9 mol L−1 with a correlation coefficient of 0.99, and better limit of detection (1 × 10−9 mol L−1) as compared to previous sensors. The sucrose analytical capabilities of the sensor were tested on commercial fruit, vegetable, and mix juice samples, and the validity of the measurement was confirmed by standard DNSA method.

Cambios en los compuestos bioactivos del jugo de uchuva (Physalis peruviana L.) pasteurizado

El mercado mundial de bebidas de frutas está interesado en jugos exóticos con alto valor nutricional y parte de esa demanda puede satisfacerse con derivados de uchuva. Por lo tanto, el objetivo de este estudio fue evaluar el efecto de la pasteurización sobre la concentración de vitamina C, carotenoides y el color superficial del jugo de uchuva. Frutos de uchuva en estado de madurez 5 (amarillo-naranja) se procesaron en un extractor de jugo comercial y el jugo obtenido se mezcló con agua destilada en una relación 1:1. Se evaluaron dos tratamientos de pasteurización (80 °C durante 15 minutos y 94 °C durante 29 minutos) para conocer sus efectos sobre las variables de respuesta (vitamina C, carotenoides y color superficial). Los resultados indican que los tratamientos de pasteurización no afectaron significativamente la concentración de vitamina C y la luminosidad. Sin embargo, los tratamientos térmicos aumentaron significativamente (p<0,05) entre 50 a 83 % la concentración de carotenoides, y los valores de cromaticidad e índice de amarillamiento en el jugo de uchuva. De acuerdo con los resultados, se puede concluir que los tratamientos de pasteurización favorecen la calidad nutricional y el color superficial del jugo de uchuva.
 
 
 
 

A sensitive HPLC-FLD method combined with multivariate analysis for the determination of amino acids in l-citrulline rich vegetables

The proposed analytical method reports the separation and quantification of 21 amino acids including l-citrulline from fresh vegetables and commercial juices using a C8 column. Optimal separation conditions for amino acids analysis were obtained with 20 mM sodium acetate (solvent A) and water with organic modifier acetonitrile and methanol (solvent B; 18/50/32 V/V). The ideal pH and column temperature were found to be 5.40 and 35 °C, respectively. The LOD and LOQ values were obtained in the range of 0.02–0.19 ng/mL and 0.04–0.39 ng/mL for all amino acids respectively. Relative standard deviations (RSD) of intraday and interday analysis were found to be <2.7% and 7.9%, respectively. The recovery of amino acids were found be satisfactory for all the tested crops. The developed method was successfully used for the quantification of amino acids in six fresh vegetable juices including watermelon, cucumber, celery, calabaza squash, zucchini squash, yellow squash and commercial juices. Multivariate analysis was used to determine the significant differences in the amino acids profiles. l-citrulline content was highest in fresh watermelon juice (716.57 ± 24.80 μg/mL) and commercial watermelon lime juice (826.48 ± 34.48 μg/mL). The optimized analytical method is rapid, sensitive, accurate and reproducible for analysis of free amino acids including l-citrulline from different vegetable juices and other food products. To the best of our knowledge, this is the first report to separate OPA derivatives of amino acids using C8 column from watermelon, cucumber, zucchini squash, yellow squash, calabaza squash, and celery in a HPLC-FLD system.

Particle size of milled chokeberry pomace did not influence in vitro cellular absorption and transport efficiencies of anthocyanins, phenolic acids and flavonols

Industrial chokeberry pomace is very rich in polyphenols. The main focus here lies on the possible relationship between the particle size of chokeberry milled pomace and an enhanced absorption and transport of polyphenols by Caco-2 cells. Wet milling was used to produce materials with particle size distributions in the micrometre and in the sub-micrometre to nanometre ranges starting from chokeberry pomace. Milled materials with about 50% of the particles with a mean size (x50,3) of 223 ± 13 µm (coarse milling) and about 90% of the particles with x50,3 of 160 ± 40 nm (fine milling, sonication) were obtained. None of the milled materials exhibited cytotoxic effects within the tested concentration-ranges. The polyphenol absorption and the transport efficiencies from the fine and the coarse milled materials were similar. Thus, no effect of the particle size upon cellular uptake and transport could be established, but agglomeration of particle during incubation cannot be excluded as the cause. Furthermore, based on polyphenol stability we postulate that direct milling may be applied to valorise the processing by-product from commercial fruit juice production.

Yttrium Hexacyanoferrate Microflowers on Freestanding Three-Dimensional Graphene Substrates for Ascorbic Acid Detection

Recently, three-dimensional carbon nanostructures have attracted significant attention for biosensing applications. We have prepared highly porous three-dimensional graphene (3DG) structures (90% porosity) by template-assisted chemical vapor deposition technique and enhanced their electrocatalytic activity through in situ electrochemical deposition of rose-like yttrium hexacyanoferrate particles on their struts. The 3DG structure has an average channel size of ∼500 μm, and the microflowers have lateral sizes in the range of 2–10 μm. The performance of the 3DG-based electrode in efficient detection of ascorbic acid was investigated after transferring on a gold screen printed electrode (SPE). The sensor exhibits an electrocatalytic response as low as <5 s, a detection limit of 0.5 μM within a wide linear range up to 1.5 mM, and a fairly high sensitivity of 43.3 μA μM–1 cm–2. These electrochemical responses are superior to many other electrodes, particularly carbon materials, utilized for ascorbic acid detection. The developed sensor also shows good selectivity for ascorbic acid detection; no interference with other common electroactive inferences such as glucose, sucrose, and uric acid is obsereved. The potential application of the Y-modified 3DG sensor for detection of ascorbic acid in commercial juices as real samples is also shown. This novel nanocomposite structure may open a novel approach for the expansion of efficient electrochemical sensors based on commercial SPE.

Characterization of the antioxidant activity of a commercial juice (apple, carrot, ginger and goji berries) and comparison with its manufactured equivalent

Introduction: Fruit juices have been increasing interest due to their antioxidant properties. These antioxidants could act beneficially in the health maintenance by preventing free radicals formation [1]. However, processing and temperature, can modify its antioxidant properties [2]. It is, therefore, relevant to know their antioxidant properties and compare them with their manufactured equivalents. Materials and methods: Ten independent samples of commercial juice (CJ) and ten samples of equivalent manufactured juice (MJ) were analyzed. DPPH and FRAP methods were performed to evaluate antioxidant activity (AA) and Folin-Ciocalteau test evaluated the total phenol content (TPC). The t-Student test was applied to compare the TPC of the two juices, the two-way ANOVA was used to compare the AA of the two juices for the two tests and the Spearman coefficient to verify the correlation between TPC and AA. Results: Regarding de comparison of the juices for TPC, the results revealed a significant difference between juices. A strong interaction between the two factors, juice and method was found, which influences the AA. The AA results revealed no significant difference between methods for CJ in spite of a difference for MJ (Table 1). The Spearman Correlation Coefficient obtained for the association between TPC and AA for FRAP and DPPH tests revealed a strong correlation (R = 0.883 and R = 0.550, respectively) with statistical significance (p < 0.01), for MJ. Concerning CJ, a weak correlation was found between TPC and AA in both methods (R = 0.467 and R = 0.018, respectively), without statistical significance (p > 0.1). Discussion and conclusions: The present study revealed similar values with literature [3,4] that, for the studied juices, the antioxidant properties of CJ are higher than MJ. The results may be related to the presence of ascorbic acid in CJ, added to act as a preservative [4].

Antioxidant activity characterization of a commercial juice (apple, strawberry and lemon thyme infusion) and comparison with its manufactured equivalent

Background: Natural juices are nowadays related with healthy food choices due to their antioxidant properties [1]. Yet processing fruit may alter some of its antioxidant properties [2]. It is, therefore, relevant to compare the total phenol content (TPC) and antioxidant activity (AA), of a commercial fruit juice with its manufactured equivalent. Methods: Ten independent samples of commercial juice (CJ) and ten samples of this equivalent manufactured juice (MJ) were analyzed. The TPC were determinate through the Folin-Ciocalteau test [3], and AA through FRAP and DPPH tests [4]. The t-Student test was applied to compare the TPC of the two juices, the two-way ANOVA was used to compare the AA of the two juices for the two tests and the Spearman coefficient to verify the correlation between TPC and AA. Results: Regarding comparison of the juices for TPC, the results revealed a significant difference between juices. A strong interaction between the 2 factors, juice and method was found, which influences the AA. The AA results revealed no significant difference between methods for MJ in spite of a difference for CJ, Table 1. The Spearman Correlation Coefficient obtained for the association between TPC and AA for FRAP and DPPH tests revealed a strong correlation (R = 0.891 and 0,891, respectively) with statistical significance (p < 0.01), for MJ. Regarding CJ, a weak correlation was found between TPC and AA in both methods (R = 0.479 for FRAP and R = 0.467 for DPPH), without statistical significance (p = 0.162 and p = 0.174 respectively). Conclusion: The results revealed significant differences between the commercial and manufactured juices, which is in accordance to the literature [5]. These results suggest an advantage for commercial juice in which concerns the antioxidant properties.

Food technological potentials of CO2 gas hydrate technology for the concentration of selected juices

ABSTRACTCO2 gas hydrate technology seems to be a gentle way to concentrate juices, especially comparing to evaporation processes which achieve high levels of concentration and is furthermore energetically favorable in contrast to freeze concentration processes. CO2 can form gas hydrates at around 30–80 bar and 274–283 K. For evaluating this new technology, it is not only important to know the phase equilibrium lines of commercial juices like apple and orange juices but also how the application of e.g. a bubble column affects the gas hydrate formation and separation from the concentrated product. In order to support the experimental outcome, numerical modeling seems suitable to understand the physical background of this novel concentration technology. This includes the simulation of temperature, velocity, pressure and concentration fields using finite volume technique. All three work packages combined will lead to a better understanding of the behavior of gas hydrate technology used to concentrate liquid food.

Phenolic composition and antioxidant activities of saskatoon berry fruit and pomace

Total phenolic chromatographic indices (TPCI) of three commercially grown saskatoon berry varieties and a pomace from commercial juice production were determined. Northline was shown to have the highest TPCI of 504.2 mg/100 g FW. These results agreed with total phenolic content results for these varieties. The TPCI of the commercial pomace was 404.2 mg/100 g pomace indicating that a significant concentration of phenolics were present in this co-product, showing the commercial relevance of this material. A phenolic rich extract (PRE; 500 ppm) of the Northline variety was compared to BHT (0.02% w:w) and Rosamox (0.2% w:w) for delaying the oxidation of borage oil via rancimat analysis. Induction times were 1.46 h (borage oil), 1.44 h (Rosamox), 2.18 h (BHT), and 2.42 h (PRE), which was a ∼65% delay in the oxidation of borage oil. These results clearly support the value of this material as an antioxidant ingredient in foods, pharmaceuticals, nutriceuticals and cosmetics.